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Tomato Cream Sauce

This cream sauce for pasta made with Italian-style diced tomatoes is absolutely delicious. It's rich, creamy, and so easy to make! Serve this foolproof sauce over your favorite pasta.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 5 people
Calories 767.3 kcal

Equipment

  • 1 Saucepan Medium-sized for simmering
  • 1 Cutting Board
  • 1 Chef's knife For dicing onion and mincing garlic
  • 1 Wooden Spoon or Spatula For stirring
  • 1 Measuring spoons/cups

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 14.5 ounce can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • ¾ teaspoon white sugar or to taste
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup heavy cream
  • 1 tablespoon butter

Instructions
 

  • Heat olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes, stirring the garlic in during the last minute. Dotdash Meredith Food Studios
  • Add undrained tomatoes, basil, sugar, oregano, salt, and pepper; stir to combine as it comes to a boil. Continue to boil until most of the liquid evaporates, about 5 minutes. Dotdash Meredith Food Studios
  • Remove from the heat. Pour in cream and butter; stir to combine. Dotdash Meredith Food Studios
  • Return to the stove and simmer over low heat for 5 more minutes.
  • Enjoy with your favorite cooked pasta. DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving the perfect balance in this sauce is key. For enhanced depth, consider sautéing the onions slowly over medium-low heat until deeply caramelized, which builds a sweet, umami base. Always taste and adjust sugar and salt at the end; the acidity of canned tomatoes can vary. A pinch of red pepper flakes with the garlic can add a subtle warmth. For a smoother texture, an immersion blender can be used briefly after the sauce has simmered, but avoid over-processing to retain some texture from the diced tomatoes. Serve immediately over freshly cooked, al dente pasta, perhaps with a sprinkle of fresh basil or grated Parmesan.